Highly talented Chef Hidemaro Hodaka recently joined InterContinental Jakarta Pondok Indah to helm the Japanese restaurant, Shio. However, he’s definitely not a new player in Indonesia’s culinary scene, as he has already been living in the country and cooking for five-star kitchens in Jakarta. Chef Hodaka talks to Exquisite Taste about his culinary journey.
E: What was the first dish that you learned at home before you even learned it at school or work? Was it hard to learn?
A: The first dish that I attempted to cook was Japanese fried rice. My mother taught me how to make this simple dish. I learned quickly and I remember really enjoying learning in the kitchen with my mother.
E: Tell us about the moment you started your career in the culinary world. Where was it and what did you do?
A: The first restaurant gig I had was in Azabu-Jūban in Tokyo. The restaurant belonged to my uncle. I started as a junior cook, and during my four years working there, I got promoted to floor manager. After that, I moved to a Japanese steak restaurant, also in Tokyo, where I was the sous chef for three years.
E: You’ve been working in many Japanese restaurants across the country. What have been your most memorable moments – good and bad?
A: The best memories have been working with great cooks and chefs, as well as meeting amazingly kind customers. I am lucky enough to have many loyal customers who diligently follow me to any new restaurant that I move to.
E: If you can describe it in just one sentence, what did you bring when you joined the InterContinental Jakarta Pondok Indah team?
A: I’m here to bring age-old, authentic Japanese recipes to life and introduce them to foodies in Jakarta.
E: What is the difference between your teppanyaki style and those in other places in Jakarta?
A: My teppanyaki style is much less about a cooking performance or a theatre of cooking skills, but more about always using the proper traditional Japanese cooking techniques. You can say it’s original Japanese teppanyaki. Those with acrobatic shows are the westernised versions, which became popular when westerners started coming to Japan after the Second World War. At Shio, our food is made using the proper traditional Japanese cooking techniques and the best premium produce and ingredients. It’s fresh, it’s authentic, but at the same time, it’s also suitable for the modern palate.
E: Let’s say you’re selling us a full-board dining experience at Shio. What would be your recommendations for appetiser, main course and dessert?
A: If you’re a real food connoisseur, you would want to start with our soba dish. Soba kiri is the oldest traditional Japanese dish. It’s very famous in Japan and everyone who appreciates good food travels to my hometown in the Nagano prefecture just so that they can eat authentic soba kiri. At Shio, we are blessed with being able to source premium wagyu meat of the highest quality, so, I would recommend that for your main dish. And as for the dessert, you can’t go wrong with any of our desserts if you pair them with a glass of Japanese sake or whisky.
E: As an Indonesian resident for many years, you must be already familiar with the food scene here. Where is your favourite place to eat in Jakarta and what’s your favourite dish there?
A: My favourite restaurant in Jakarta is, of course, Shio. But my second favourite is Yawara in Kebayoran Baru. I usually order their beef katsu sandwich and yakiniku.
Prawn Hokkaido Scallop
PASTA
INGREDIENTS
- King prawn
- Hokkaido scallop
- Portobello mushroom
METHOD
- Let the scallops and king prawns sit on the counter for about 30 minutes to get the chill off.
- Sprinkle the scallops with kosher or sea salt, ground black pepper and granulated garlic.
- Heat a pan over medium to medium-high heat and add just a tiny bit of oil. Add the scallops and king prawns.
- When they have a golden crust, turn them over.
- The scallops will cook in about 1-2 minutes, depending on size and thickness.
SAUCE
INGREDIENTS
- Fresh orange juice
- Garlic
- Ginger
- Sesame oil
- Honey and sweet white miso
METHOD
- Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.
Shio
at InterContinental Jakarta Pondok Indah
